How to Make This Pumpkin Sage Bacon Mashed Potatoes Recipe for Thanksgiving
Categories: DIY

How to Make This Pumpkin Sage Bacon Mashed Potatoes Recipe for Thanksgiving

Thanksgiving is almost here! We’re counting down the days until we can get our turkey on here at B+C. We’ve also been trying to think up fun, new twists on some of our T-Day faves. First up? Mashed potatoes. We’re kicking up our standby mashed potato recipe with pumpkin, sage AND bacon. YEP. PREPARE YOURSELVES.

Ingredients:

  • 3 pounds russet potatoes
  • 10 Tablespoons salted butter
  • sage
  • 1 cup whole milk
  • 1/2 cup heavy whipping cream
  • 12-15 slices of bacon, cooked and chopped into small pieces
  • 1 cup canned pumpkin puree
  • salt and pepper, to taste

Instructions:

1. Bring a large pot of water to boil over medium heat. Peel and chop potatoes. Add to the boiling water and simmer for 15-20 minutes, or until fork tender. Drain and set aside in a large bowl.

2. While the potatoes are boiling, heat a large saucepan over medium heat. Add butter, and heat until melted. Add sage to the warm butter (we used 15 leaves or so). Cook over medium heat until the butter begins to brown and the sage leaves are crisp, about 3-5 minutes. Transfer the sage leaves to a paper towel.

3. Add whole milk and heavy whipping cream to the butter. Stir until warmed through. Mash potatoes. Add the milk and butter mixture to the mashed potatoes. Fold in the bacon, pumpkin puree and salt and pepper.

4. Spoon the mashed potatoes into a bowl and top with more bacon and a few fried sage leaves. Enjoy!

Bring a large pot of water to boil over medium heat. Peel and chop potatoes. Add to the boiling water and simmer for 15-20 minutes, or until fork tender. Drain and set aside in a large bowl. While the potatoes are boiling, heat a large saucepan over medium heat. Add butter and heat until melted. Add sage to the warm butter (we used 15 leaves or so). Cook over medium heat until the butter begins to brown and the sage leaves are crisp, about 3-5 minutes. Transfer the sage leaves to a paper towel. Add whole milk and heavy whipping cream to the butter. Stir until warmed through.

Mash potatoes!

Add the milk and butter mixture to the mashed potatoes.

Fold in the bacon, pumpkin puree and salt and pepper.

Spoon the mashed potatoes into a bowl and top with more bacon and a few fried sage leaves.

There you have it! Easy, right?

This might be the prettiest bowl of mashed potatoes we’ve ever seen.

We had to call in some B+C staffers for a potato party. Can you blame us? ;)

Recipe Development and Food Styling: Francesca Bean

Styling: Hayley Bramble

Photography: Chris Andre

What are your favorite Thanksgiving recipes? Drop us a line on Twitter!